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Baking recipe · from the recipe book

Flaky Ricotta Herb Black Pepper Biscuits

Tender, layered biscuits with a creamy ricotta crumb, fresh parsley and basil, and a warm bite of cracked black pepper under a crisp golden top.

Flaky Ricotta Herb Black Pepper Biscuits

Ingredients

  • 3 cups360 gAll-purpose flourplus extra for dusting, not counted
  • 1 tbsp14 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp5 gSalt
  • 2⅛ tsp5 gBlack peppercoarsely cracked
  • ¾ cup170 gUnsalted buttercold, cut into 1/2-inch cubes
  • ¾ cup180 gPart-skim ricottacold
  • ⅔ cup (160 ml)150 gButtermilk, low-fatcold
  • ¼ cup chopped15 gFresh parsleyfinely chopped
  • ½ cup leaves10 gFresh basilfinely chopped
  • 1 tbsp (15 ml)15 gWhole milk

Steps

  1. Cut the butter into cubes and chill them in the freezer for 10 minutes while you chop the parsley and basil and crack the black pepper.
  2. Line a baking sheet with parchment.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt and black pepper.
  4. Add the cold butter and cut it in with a pastry cutter or your fingertips until most pieces are pea-sized, with some larger flat pieces left.
  5. In a small bowl, whisk the ricotta and buttermilk until smooth, then stir in the parsley and basil.
  6. Pour the ricotta mixture into the flour mixture and stir with a fork just until a shaggy dough forms.
  7. Turn the dough onto a lightly floured counter, pat it into a 1-inch-thick rectangle, fold it in thirds like a letter, and pat it out again; repeat the fold twice more for flaky layers.
  8. Pat the dough to about 1 inch thick and cut 12 biscuits with a floured 2 1/2-inch cutter, pressing straight down without twisting; gently press scraps together to cut the last ones.
  9. Set the biscuits close together on the baking sheet and chill them for 15 minutes; meanwhile preheat the oven to 425°F (220°C).
  10. Brush the biscuit tops with the milk.
  11. Bake for 15 to 18 minutes, until tall and the tops and edges are deep golden.
  12. Cool on a rack for 5 minutes and serve warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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